So many fall cookbooks, so little time! Today's recipe comes from Eva Kosmas Flores, who you may know from her beautiful blog, Adventures in Cooking. She also hosts the dreamiest-looking workshops all over the world that are so beautiful and inspiring. Maybe one day I'll get to join in....This is all to say, that her new book Adventures in Chicken came out last week and it is chock-full of so many (150!) inspiring ideas on how to use everyone's favorite bird, all photographed in Eva's signature moody style.
I don't talk much about savory food here, which is something I am trying to switch up, so when Eva asked if I'd like to check out her book I totally jumped at the chance - I still made something baked, of course :) There were tons of baked options to choose from, but these cute little empanadas caught my eye, and I'm so glad they did. I have to admit, even as a pie-pro, making the adorable braided edges of traditional empanadas (called the repulse) escaped me a bit...but they puffed up quite a bit in the oven and ended up looking pretty cute if I do say so myself! I served these empanadas room temp with a little non-traditional yogurt sauce spiked with lots of salt, lime, cumin, and chili powder and they were such a satisfying comforting meal.
There are so many more recipes that I can't wait to explore including lots of appetizers, a galette, a couple of pot pies, casseroles, ways to use less appreciated parts of the bird (like livers and feet), and many ways to roast a bird - all with thoughtful twists that make them feel really special. Congrats Eva, on an amazing accomplishment (developing, styling, and shooting 150 recipes is a gargantuan task) and gorgeous book!
Chicken Empanadas from Adventures in Chicken by Eva Kosmas Flores
makes about 24 empanadas
2 1/2 cups plus 2 tablespoons all purpose flour
1 teaspoon onion powder
pinch kosher salt
1/2 cup lard (I used vegetable shortening)
1 large egg, beaten
4-6 tablespoons vegetable stock
1 tablespoon extra virgin olive oil
1 medium hello onion, diced
1 serrano chile, seeded and diced
2 garlic cloves, minced
1/2 pound boneless, skinless chicken thighs, finely chopped
1/2 teaspoon cumin
1/2 teaspoon kosher salt
1/4 teaspoon ancho chile powder
1/4 teaspoon freshly cracked black pepper
2 hard-boiled eggs, peeled and diced
1 egg, beaten with 1 teaspoon water
For the dough, in a large bowl mix together the flour, onion powder, and salt until combined. Add the lard and pinch it with your fingers until a crumbly sand-like mixture forms. Add the egg an knead into the dough. Add the vegetable stock, 1 tablespoon at a time kneading until a smooth dough forms. Cover and refrigerate for 10 minutes or up to 2 days.
For the filling, heat the olive oil in a large frying pan over medium heat. Add the onion, chile, and garlic and cook, stirring occasionally until softened and the onion becomes slightly translucent, about 4 minutes. Add the chicken, cumin, salt, chile powder, and pepper and stir to combine. Cook, stirring every 2 minutes until the chicken is just cooked through 8-10 minutes. Remove from the heat, stir in the eggs, and let cool to room temperature.
Preheat the oven to 375ºF.
Roll out the dough on a clean and lightly floured work surface until it is about 1/8-inch thick. Use a 4-inch circular cutter to cut one dough round. Spoon about 1 heparin teaspoon of the filing onto the bottom half of the round. Dip your finger in a glass of water and trade it around the edge of the top half of the dough. Fold it over the bottom half and press the edges together to seal.
To create the repulse (the braided-looking edge) start at one corner of the sealed empanada and fold the corner up over the top, pinching it together with the top once you fold it. Repeat this again with the new corner that formed at the base of the last fold and continue until sealed all the way along the edge. Place the empanada on a baking sheet. If you don't want to to the repulse, you can press the edges together to seal then roll the sealed edge towards the filling to make the seal more secure.
Repeat with the remaining ingredients, spacing the empanadas about 2-inches apart on the baking sheet. This may take some time, so I recommend keeping a kitchen towel over the rolled-out dough to keep it from drying out and becoming unpliable. Brush the empanadas with egg wash and bake for 25 to 30 minutes, until puffy and golden. Let cool for 30 minutes before serving.